Warm Salad


  • 3 Tbs olive oil
  • 1 medium bunch red or green chard, chopped
  • About 8 large leaves of napa or savoy cabbage, chopped
  • 2 cups [packed] chopped mustard greens
  • 1-2 tsp salt
  • 2 large cloves garlic, minced
  • 2 medium leeks, chopped
  • 2 cups chopped red onion
  • 3/4lb mushrooms, sliced
  • 1 stalk celery, sliced
  • ½ small cauliflower, chopped
  • 3 Tbs balsamic or wine vinegar
  • 6 Tbs or more of parmesan
  • Lots of fresh black pepper


Add other greens as you wish, such as: kale, collards or dandelion greens

Heat 1 Tbs olive oil in a large wok or deep skillet. Add the chard, cabbage, and mustard greens, a little at a time, salting lightly after each addition, and adding more greens as soon as the ones in the pot cook down enough to make room. Use a fairly intense level of heat under the pot, and stir as you cook. When all the greens are wilted and tender, stir in the garlic. Cook and stir just a minute or two more, then transfer to a platter.

Add the remaining oil to the wok or skillet, and when it is hot add leeks, onion, mushrooms, celery and cauliflower. Salt lightly and stir-fry quickly over medium-high heat until just tender [about 5-8 minutes]. Add to the platter, mix gently to incorporate the greens, and sprinkle with vinegar and parmesan while still hot. Grind black pepper over the top, and serve hot, warm or at room temp, with thick slices of toasted bread to mop up the juices. [Sourdough bread is especially good for this.]